Wednesday, April 15, 2009

Hokkien Char Mee (Fried Black Noodle Malaysia Style)

Hokkien Char Mee 福建炒麺 or (Fried Big Black Noodle accordingly to my 4 year old daughter) is served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy .Since I was born and lived in Kuala Lumpur for over 2 decade ,I'm not strange to this dish,in fact I love this Fried Hokkien Mee very much!! I introduce this dish to my daughter when she started eating solid food.Whenever we dine at Malaysian restaurant in NYC ,I'm sure order this Fried Hokkien Noodles for her.Now living in States ,I don't have the luxury to step out to the hawker stall and get this dish whenever I 'm in the mood for this delicious fried noodles,so what I can do is to make this dish my self at home..Better than nothing ,right?

Ingredients:

I lb Udon noodle ( there are many type of udon noodles*japanese noodle* in the Asian market,usually I get the one with Chinese manufacture which the noodles are more dense and milky in color)

1 small head Chinese cabbage ( siew choy) wash and cut

1/2 lb mustard green (choy sam) wash and cut

I large white squid,about 300 gm (clean and cut)

1 /2 lb lean pork( sliced)

2 tbsp caramel thick soy sauce ( prefer Chun Yuen brand)

2 tbsp chicken bouillon powder

1 tbsp soy sauce

1 tbsp oyster sauce

5-6 fresh cloves garlic (peel and chopped)

3 tbsp oil from bacon (I saved bacon oil when frying )

1/2 cup water

some fried shallot for garnishing

some sambal in side *optional*





Method:

1:Heat skillet or work at high heat with bacon or lard oil with chopped garlic,fry garlic until lightly brown then add in sliced pork and squid.

2:Blanch udon noodle with hot or warm water for 3o seconds for easy cooking.Usually udon noodle come in cold fridge temperature.Then add udon into the wok,combine with water, chicken bouillon powder,oyster sauce,soy sauce and caramel thick sauce.Keep stirring the mixture well under high heat for 5 -10 minutes or until the gravy thicken or gooey alike.

3: Add in Chinese vegetable and mustard green,check the seasoning.Give a few quick stir before remove the noodle from heat.Dish out,garnish with fried shallot and serve warm with sambal or cut chili.
Note:
You can add in shrimp ,chicken or other seafood when cooking this dish..The main key ingredients is bacon oil ,caramel soy sauce and high heat.








8 comments :

sue said...

Hi Beachlover, your Hokkien char Mee looks very inviting...my son's favorite..We drove 8 hours from Toronto to NYC to buy the Yuen Chun caramel sauce...usually a long weekend getaway...

Sue.

tigerfish said...

The sotong so big ah!

Desmone007 said...

Oooh I like this recipe and your photos are making me hungry!

My Asian Kitchen said...

Sue:
waaaaaa.....you drove 8 hours to NYC to get Yuen Chun sauce? I thought Toronto chinatown do carry Malaysia products,no? I was there once and saw some Malaysia snack selling at Viet store..but it's worth to get this caramel sauce,right?

tigerfish:
lol!! yes it's white large squid!!

Desmone:
Thank you,you might like it,it's similiar with loh mein!

mycookinghut said...

This is sooo good!! I want a plate!

3 hungry tummies said...

yours look so good, i made some too. next time i'll add some calamari too!
check mine out n let me know what u think :)

A. Rizzi said...

mmmm...bacon fat. I had these in KL a couple months ago. In-Cre-DiB-Le. So rich and savory.

Sydney Shop Girl said...

Thank you, this recipe was just what I was looking for.

SSG xxx

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About the Author:



Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.